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1/4 cup pine nuts1 large bulb fennel1 medium head radicchio, torn into 2-inch pieces1 large bunch arugula, stems removed3 blood oranges or seedless oranges4 tablespoons fresh orange juice1/3 cup golden or sultana raisins1 1/2 tablespoons red wine vinegar3 tablespoons extra virgin olive oilSalt and freshly ground black pepper
Warm a small skillet over medium heat. Add the pine nuts and cook, stirring and shaking the pan constantly, until the pine nuts are light golden, 2 minutes. Remove from the pan immediately.
Cut the stem end off the fennel. Cut the top off the fennel leaving the bulb intact. Cut the fennel in half from top to bottom. With the cut side down, using a sharp knife or a mandolin, cut the fennel into paper-thin slices.
Combine the fennel, radicchio and arugula and fennel in a bowl and place in refrigerator.
Finely grate 1 teaspoon orange zest. Cut the top and bottom off the oranges. Place one of the cut sides down on a work surface. Starting at the top and following the contour of the orange down, cut off the skin leaving no white pith remaining. Cut the peeled orange into slices. Reserve.
In a bowl, whisk together the orange juice, orange zest, red wine vinegar and olive oil. Season with salt and pepper. Add raisins.
Toss salad greens with the raisins and vinaigrette. Place on individual serving plates and garnish with orange slices and pine nuts. Serve immediately.
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